COPYCAT CAFE RIO CHICKEN

 

Delicious shredded chicken that is packed with flavor and tastes just like Cafe Rio’s version!

INGREDIENTS

• 2 pounds chicken breasts
• ½ cup Zesty Italian dressing
• ¾ tablespoon minced garlic
• ½ tablespoon chili powder
• ½ tablespoon ground cumin
• 1 1 oz package dry ranch dressing mix
• ½ cup water
• Serves 6
• 
  
• Serve on warm tortillas with these and other optional toppings:
• minced cilantro
• Roma tomatoes, chopped
• olives
• fresh lettuce
• tomatillo/cilantro ranch dressing

INSTRUCTIONS

1. Spray the inside of your slow cooker with cooking spray. Add all of the ingredients except for the chicken into your slow cooker. Mix until combined.
2. Add the chicken and cook on low for 4-6 hours or on high 3-4 hours until the chicken is no longer pink and cooked throughout.
3. Remove chicken from the slow cooker and shred. Replace the chicken back in the slow cooker and mix with the juices.
4. NOTE:  It is not necessary to double the "juices" recipe when doubling the chicken!!
5. NOTE:  If there seems to be too much liquid you can remove the juices to a pot and cook it down some.

EASY CHEESY BROCCOLI SOUP

½ cup butter

 2/3 cup flour

1 tsp salt

½ tsp pepper

1 TBS onion powder

4 cups milk

1 lb. broccoli, cut into small pieces (fresh or frozen)

8 oz. (2 cups) shredded cheddar cheese

Cook broccoli until soft; drain.

In a separate pan, melt butter; stir in seasonings and flour.  Stir to combine and cook about 1 minute.

While whisking over medium heat, stir in milk and continue stirring to prevent scorching.

When soup has thickened, add cooked broccoli and shredded cheese.  Comfort food!

Creamy Chicken Flautas

2 large boneless, skinless chicken breasts
1/3 cup salsa
1 tsp. chili powder
1 tsp. ground cumin
1 tsp garlic powder
1/3 cup water
1 1/2 cups shredded cheese (cheddar or jack)
8 oz cream cheese
10 - 12 flour tortillas
Optional: Salsa and/or Guacamole for dipping

Instructions

• Combine chicken, salsa, cumin, chili powder, garlic powder, and water in a crock pot.
• Cook on high 4 hours, or on low 8 hours.
• Shred chicken using 2 forks to pull apart.
• Add cream cheese and shredded cheese.
• Cook another 15 minutes - 1/2 hour. 
• Stir to combine. (I allow mixture to cool somewhat before assembly)
•  heat oven to 400 degrees.
• Making a line down the middle of each tortilla, evenly distribute chicken mixture over each tortilla, and then roll up tight.
• Line a baking sheet with parchment  paper.
• Place rolled up tortillas, evenly spaced, on the cookie sheet (seam side down) and spray cooking spray generously over the top.
• Bake for 10-12 minutes or until tortillas become golden-brown.
• If extra crispness is desired, place under broiler 1 - 3 minutes - careful, they burn easily!

HERSHEY BAR CAKE

CAKE 1 box Duncan Hines Swiss chocolate cake mix 1 sm. box instant vanilla pudding 3 eggs 1 1/2 c. milk 1 c. oil Mix well and put in 3 (9 inch) pans, bake at 325 degrees for 20 to 25 minutes. ICING: 1 (8 oz.) cream cheese 1/2 c. white sugar 1 c. powdered sugar 1 (12 oz.) Cool Whip 1/2 c. chopped pecans 4 Hershey bars (shaved) Mix well, top with shaved Hershey bar.

Gooey Caramel Popcorn

2 1/4 cup Brown Sugar

1 cup Corn Syrup

1 cup Butter

1/2 tsp Salt unless your popcorn is salted (like microwave popcorn)

1 can Sweetened Condensed Milk

1 tsp Vanilla

2 large bowls of Popped Popcorn

Combine first 4 items in medium saucepan and stir over medium/high heat. Stir continuously. Let boil for 2-3 minutes (no longer) and then remove from heat. Add the milk and vanilla. Return to heat and stir until is just barely starts boiling again. Remove and drizzle over popcorn. Stir well, to completely coat the popcorn.

SWEDISH MEATBALLS

For Meatballs:
2 LBS ground turkey or beef
3/4 cup seasoned bread crumbs
1 medium onion, finely diced
2 eggs, lightly beaten
1/3 cup minced fresh parsley - OR 1 TBS dry parsley flakes
1 tsp ground pepper
3/4 tsp salt

For Gravy:
1/2 cup all purpose flour
3 cups milk
2 (10 1/2 oz each) cans condensed beef consomme or beef broth
1 TBS Worcestershire sauce, optional
1 tsp pepper

1. In a large bowl, combine ingredients for meatballs.  Mix lightly but thoroughly.
    Shape into 1-1/2-inch meatballs (3 - 4 dozen)  (I used a cookie scoop... 4 doz)
    Using a little oil, brown meatballs in batches.  Remove each batch to paper towels to drain.
    Reserve drippings in pan.

2.  For gravy, stir flour into drippings (no more than 1/2 cup... discard extra if needed).
     Cook and stir until lightly brown, but do not burn.
     Gradually whisk in milk until smooth.  Stir in the consomme/broth and pepper.  Salt to taste.
     Bring to a boil; cook and stir until thickened, about 2 minutes.

3.  Return meatballs to pan.  Cook, uncovered, 15 - 20 minutes, or until meatballs are cooked through,
     stirring occasionally.

4.  Meanwhile, cook 16 oz curly noodles according to package directions.  Drain and toss with butter.
     Serve.  NOTE:  May substitute mashed potatoes or rice for the noodles, as preferred.

Panera Broccoli Cheese Soup

1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli
1 cup carrot, julienned
1/4 teaspoon nutmeg
8 ounces (2 cups) grated sharp cheddar cheese
salt and pepper
crusty bread

Directions:
1.  Sauté onion in butter. Set aside.
2.  Cook melted butter and flour using a whisk over medium heat for 3-5 minutes.        Stir constantly and add the half & half.
3.  Add the chicken stock. Simmer for 20 minutes.
4.  Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
5.  Add salt and pepper. Can be puréed in a blender, but not necessary. 
6.  Return to heat and add cheese. 

Serves 4